Cooking Directions

In a Dutch oven or large, heavy saucepan, add the olive oil and bacon and cook until bacon is crisp and lightly caramelized, about 8 minutes. Add the onion, carrots, celery, salt, and pepper and cook, stirring, until vegetables are soft and lightly browned around the edges, about 6 minutes.

Add the ground turkey and cook, stirring to break up any clumps, until meat is cooked through, 3 to 4 minutes. Add the white wine and garlic and cook until wine is nearly evaporated. Add the tomato paste and cook, stirring, until lightly browned, 5 minutes. Add the canned tomatoes, bay leaves, thyme, rosemary, salt, and crushed red pepper and bring to a boil. Reduce heat to a steady simmer and cook for 10 minutes . Add the chicken stock and cook, stirring occasionally, until flavors have come together and the sauce has reduced to a nice consistency, about 20 minutes.

Add the evaporated milk and continue cooking, partially covered, for 15 minutes longer. Add the basil, stir to combine and let sit for 5 minutes before using as a sauce for cooked pasta or lasagna.